If you’re craving a vibrant, flavorful dish that feels both comforting and fresh, you are going to love this Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe. It’s a wonderful blend of warm spices roasting the cauliflower and chickpeas to tender perfection, paired with a bright, herbaceous green tahini sauce that adds a luscious creaminess. This dish comes together beautifully with simple yet bold ingredients that make it hearty, satisfying, and an absolute joy to eat any time of year.
Ingredients You’ll Need
Every ingredient in this Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe is thoughtfully chosen to balance taste, texture, and color. From the smoky spices to the fresh herbs, each element plays a crucial role in creating layers of flavor and vibrant appeal.
- Curry powder: Adds warmth and a mild earthiness that is essential to the shawarma flavor.
- Paprika: Provides a subtle smoky sweetness and beautiful color.
- Ground cumin: Brings a nutty, slightly peppery depth to the seasoning mix.
- Kosher salt: Essential for enhancing all the natural flavors.
- Black pepper: Offers a gentle heat to balance the spices.
- Extra-virgin olive oil: Helps the spices coat the vegetables evenly and promotes lovely roasting.
- Cauliflower: The star vegetable, offering a tender yet sturdy base for the spices.
- Chickpeas: Add protein and a satisfying, creamy texture once roasted.
- Basmati rice: Fluffy and fragrant, it anchors the bowl beautifully.
- English or Persian cucumber: Thin slices add refreshing crunch and bright color.
- Cherry tomatoes: Burst with juicy sweetness, balancing the spices.
- Fresh cilantro and parsley: Both herbs infuse the green tahini sauce with brightness and vibrancy.
- Tahini: Provides the rich, nutty undertone to the green sauce.
- Fresh lemon juice: Adds a zesty tang that lifts the sauce.
- Minced fresh garlic: Packs a fragrant kick to the sauce.
How to Make Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe
Step 1: Roast the Cauliflower and Chickpeas
Start by preheating your oven to 425°F (220°C). In a large bowl, combine curry powder, paprika, ground cumin, kosher salt, black pepper, and olive oil. Toss the cauliflower florets and chickpeas in this flavorful spice blend until everything is evenly coated. Spread the mixture on a baking sheet in a single layer and roast for 25 to 30 minutes, stirring halfway through so each piece gets that irresistible, slightly charred edge and tender texture.
Step 2: Prepare the Green Tahini Sauce
While your veggies roast, it’s time to whip up the zesty green tahini sauce. In a blender or food processor, combine fresh cilantro and parsley leaves with tahini, fresh lemon juice, minced garlic, ground cumin, kosher salt, and black pepper. Blend everything until smooth, adding water one tablespoon at a time to create a luscious, pourable consistency. This sauce is packed with herbaceous brightness and nutty richness that perfectly complements the roasted cauliflower shawarma flavors.
Step 3: Assemble the Bowls
With all components ready, assemble your shawarma bowls by dividing the fluffy basmati rice among your serving dishes. Pile on the warm roasted cauliflower and chickpeas, then generously drizzle the vibrant green tahini sauce over the top. Add thinly sliced cucumber and halved cherry tomatoes for extra freshness and a pop of color. Serve immediately for the best flavor or enjoy at room temperature if prepping in advance.
How to Serve Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe
Garnishes
The garnishes you choose can elevate these bowls into a feast for the senses. Freshly chopped cilantro or parsley twigs bring even more herbal brightness, while a sprinkle of toasted sesame seeds adds crunch and visual appeal. For a little tangy contrast, a few lemon wedges on the side are perfect to squeeze over your bowl just before eating.
Side Dishes
Although this dish stands strong on its own, pairing it with a simple green salad or a crunchy slaw can add refreshing textures. A yogurt cucumber raita or a quick pickled onion on the side delivers a cooling element that balances the warm spice notes beautifully. These sides enhance the overall meal experience without overshadowing the bold shawarma flavors.
Creative Ways to Present
Want to impress friends or family? Serve these bowls in rustic ceramic dishes or wooden bowls for a natural, earthy feel. Layer the ingredients in clear glass jars for an on-the-go lunch with a stunning visual appeal. You can also stuff the cauliflower and chickpeas into warm pita pockets or wraps for a handheld shawarma-inspired treat that’s just as delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe can be stored in airtight containers in the fridge for up to 3 days. Keep the tahini sauce separate if possible to maintain its fresh flavor and vibrant color. When reheading, freshly drizzle the sauce over the warm bowls to enjoy that creamy finish.
Freezing
If you want to save portions for longer, the roasted cauliflower and chickpeas freeze wonderfully. Store them in freezer-safe containers or bags for up to 2 months. Rice can also be frozen but may separate slightly upon reheating. It’s best to freeze the components separately rather than the fully assembled bowl to preserve texture and flavor.
Reheating
To reheat, gently warm the cauliflower, chickpeas, and rice in a skillet or microwave until heated through. Avoid overheating the green tahini sauce; it’s best stirred in cold or at room temperature after reheating the bowl. This keeps the sauce fresh and vibrant, perfectly balancing the roasted spices.
FAQs
Can I use another grain instead of basmati rice?
Absolutely! Quinoa, couscous, or even cauliflower rice work beautifully as alternatives, adding different textures and flavors to your shawarma bowls.
Is this Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe vegan?
Yes, it’s completely vegan and dairy-free, making it a fantastic option for plant-based diets without sacrificing any flavor or richness.
How spicy is this dish?
The spices offer warmth and depth without overwhelming heat. If you prefer more kick, you can easily add a pinch of cayenne or chili powder to the seasoning mix.
Can I make the green tahini sauce ahead of time?
Yes! The sauce actually benefits from sitting a few hours or overnight in the fridge, allowing the flavors to meld beautifully. Just give it a quick stir before serving.
What should I do if I can’t find fresh herbs for the sauce?
If fresh cilantro and parsley are unavailable, try using a combination of dried herbs, but reduce the quantity as dried herbs are more concentrated. However, the fresh herbs really make the green tahini sauce shine.
Final Thoughts
If you’re looking to brighten your dinner routine with something bursting with flavor and texture, this Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe is a total winner. It’s cozy and exotic, fresh and hearty all at once. I can’t wait for you to try it and fall in love with this colorful, satisfying bowl just like I did!
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Cauliflower Shawarma Bowls with Green Tahini Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A flavorful and healthy Cauliflower Shawarma Bowl featuring oven-roasted cauliflower and chickpeas coated in aromatic spices, served over fluffy basmati rice and drizzled with a creamy, herbaceous green tahini sauce. This easy-to-make, plant-based meal is perfect for a nutritious lunch or dinner and can be served warm or at room temperature.
Ingredients
Spice Mix and Vegetables
- 1 Tbsp curry powder
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 Tbsp extra-virgin olive oil
- 1 large head cauliflower, chopped into florets
- 1 (15-oz) can chickpeas, rinsed, drained, and patted dry
Base and Toppings
- 2 cups cooked white basmati rice (or grain of choice)
- Thinly sliced English or Persian cucumber
- Halved cherry tomatoes
Green Tahini Sauce
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup tahini (sesame seed paste)
- 2 Tbsp fresh lemon juice
- 1/2 tsp minced fresh garlic
- 1/4 tsp ground cumin
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower and chickpeas.
- Prepare Spice Mixture: In a large bowl, combine curry powder, paprika, ground cumin, kosher salt, black pepper, and extra-virgin olive oil, mixing well to create an evenly seasoned spice blend.
- Coat Cauliflower and Chickpeas: Add the cauliflower florets and rinsed, dried chickpeas to the bowl with the spice mix. Toss thoroughly to ensure all pieces are well-coated with the mixture for maximum flavor.
- Roast Vegetables: Spread the seasoned cauliflower and chickpeas in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the cauliflower is tender and slightly charred to develop a smoky, rich flavor.
- Make Green Tahini Sauce: While roasting, combine fresh cilantro, parsley, tahini, lemon juice, minced garlic, cumin, salt, and pepper in a blender or food processor. Blend until smooth, adding water gradually, one tablespoon at a time, until the sauce reaches your desired consistency.
- Assemble Bowls: Divide cooked basmati rice evenly among serving bowls. Top each bowl with the roasted cauliflower and chickpeas, drizzle generously with the green tahini sauce, and garnish with thinly sliced cucumbers and halved cherry tomatoes if desired.
- Serve: Serve the bowls warm or at room temperature for a versatile and satisfying meal.
Notes
- For a nuttier flavor, toast the spices lightly in a dry pan before mixing.
- If you prefer a gluten-free grain option, quinoa or millet work well instead of basmati rice.
- The green tahini sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust the water in the tahini sauce to customize thickness for drizzling or dipping.
- To make it spicier, add a pinch of cayenne pepper to the spice mixture or green tahini sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
